This publication, one in a series of monographs on college unions, explores the importance, role, and function of food services in the college union. Major topics discussed include: (1) food service and the college union, (2) union food service and the campus, (3) union food service and the community, (4) organization of union food services, (5) cost controls, (6) pricing union food, (7) food service facilities, and (8) union food service--an industry in transition. Appendices focus on wage cost analysis and trends in key food operation percentages. A bibliography is included with references for general union management as well as food service management. (BP)